CN103005519A - Salting process of freshwater fish - Google Patents
Salting process of freshwater fish Download PDFInfo
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- CN103005519A CN103005519A CN2013100021107A CN201310002110A CN103005519A CN 103005519 A CN103005519 A CN 103005519A CN 2013100021107 A CN2013100021107 A CN 2013100021107A CN 201310002110 A CN201310002110 A CN 201310002110A CN 103005519 A CN103005519 A CN 103005519A
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Abstract
The invention discloses a salting process of freshwater fish. The salting process comprises the following steps of killing, washing, salting, drying and packaging. In the salting step, the whole treated fish is placed into salting liquid and salted for 24-36 hours at 10-15 DEG C. The proportions of the prepared salting liquid are as follows: 1000 liters of salt solution with the concentration of 4%, 20-30 liters of glucose solution with the concentration of 50%, 10-12 liters of zinc gluconate solution with the concentration of 10% and 10-20 liters of mixed fermenting agent with the concentration of 10%; and the mixed fermenting agent is the mixed fermenting agent with the concentration of 10%, which is prepared by adding water into lactobacillus casei and lactobacillus plantarum in a mass ratio of 1: 1. According to the salting process of the freshwater fish, probiotics and zinc ions are added into the salting solution with low baume degree, a substrate concentration activating enzyme is increased, the probiotics are propagated and the generation of moulds is prevented; and a salted product has low salt content and good flavor, and is easy to store.
Description
Technical field
The present invention designs a kind of food processing technology, the processing technology of a kind of aquatic products of special design.
Background technology
At present, fresh-water fishes mainly are by marketing fresh.The fresh-water fishes meat is good, and is nutritious, and seasonality is easily grasped, but has the shortcomings such as spur is many, perishable or frighten seriously.The activity of general fresh-water fishes in-vivo tissue protease is about 25 ℃ of left and right sides Shi Zuiqiang, just rolling into a ball optimum temperature for fresh-water fishes body endoproteinase near room temperature, so its autolysis speed is faster than fish, easily putrid and deteriorated. the fresh-water fishes myofibrillar protein is easily sex change in refrigerating process, especially the anti-freezing property of silver carp bighead is relatively poor, the problem that protein denaturation is rotted is apparent in view, must improve in processing method, improves the converted products quality.At present, the applying biological fermentation technique has carried out more research to whole fish product, fish piece goods, surimi product, mainly concentrate on the fields such as properties of product variation that fermentation strain screen, sweat cause, goods preservation technology, obtained certain progress at strain improvement and storage technique, fish product biofermentation technique, but the complete technology of the standardization that does not also form comparative maturity in industrialization and technique are also failed to obtain large-scale industrialization and are used.Aquatic products are pickled processing has long history in China, and this processing method equipment investment is few, and technique is simple, pickles product and has the characteristics such as unique flavor, long shelf-life, therefore is widely used for many years always.But the traditional pickling process method is the lactic acid bacteria by naturally immersing in the air during pickling, and makes curing food fermentation generation please people's local flavor, and when lactic acid bacteria was invaded, a large amount of mould invasions easily made the product of pickling go mouldy, and edible rear impact is healthy.
Summary of the invention
Goal of the invention of the present invention is in order to overcome the deficiencies in the prior art, the pickling process of a kind of fresh-water fishes to be provided, can restrain the mould generation, and does not affect the local flavor of pickling rear product.
The present invention is achieved through the following technical solutions: the pickling process of a kind of fresh-water fishes, and comprise and cut open the step of killing, clean, pickle, dry, packing, the described step of pickling is:
1) preparation of pickle
The proportioning of this liquid that salts down is: 1000 liters of 4% saline solutions, concentration are 20～30 liters of 50% Glucose Liquids, 10～12 liters of 10% zinc gluconate liquid, 10～20 liters of 10% mixed culture fermentation agents;
2) pickle
Whole fish after the arrangement is placed in the pickle of above-mentioned preparation, and the control temperature is 10～15 ℃, pickles 24～36 hours.
Described mixed culture fermentation agent is that to add in mass ratio concentration that water is mixed with at 1: 1 be 10% mixed culture fermentation agent for Lactobacillus casei, Lactobacillus plantarum.
Zinc gluconate liquid provides zinc ion for this technique, and the zinc ion that is fit to this technique can also derive from one of zinc oxide, zinc gluconate, zinc chloride or two or more mixtures.
The invention has the beneficial effects as follows: the present invention is in the liquid that salts down of low Baume degrees, add probio, zinc ion, increase the concentration of substrate kinase, biology enzyme is had an effect, the amount reproduction probio is restrained mould and generates, and makes the product after salting down have strong frankincense flavor, and abandoned and adopted high salted liquid in the traditional pickling process process, meet modern's healthy lifestyles.But the product salt content that obtains of processing is 5% good with interior, normal temperature preservation 180 days, restoration, and meat taste is loose, and without bilgy odour, acid is fragrant suitable; Protein content increases, produces prebiotic substance, is of high nutritive value.
The specific embodiment
The below will describe the specific embodiment of the present invention in detail:
Adopt black carp, grass carp or white stickleback, carry out the operation of following steps:
1, raw material is carried out preliminary treatment: fresh fish is cutd open thorax, scale, go the cheek, remove internal organ, clean up;
2, pickle:
(1) preparation of pickle: the liquid proportioning that salts down of preparation is: 1000 liters of 4% saline solutions, concentration are 10～12 liters of 20～30 liters of 50% Glucose Liquids, 10% zinc gluconate liquid, 10～20 liters of 10% mixed culture fermentation agents, and described mixed culture fermentation agent is that Lactobacillus casei, Lactobacillus plantarum add in mass ratio water to be mixed with concentration be 10% mixed culture fermentation agent at 1: 1.
(2) pickle: the whole fish after will putting in order is placed in the pickle of above-mentioned preparation, and the control temperature is 10 ℃～15 ℃, pickles 24～36 hours;
3, oven dry: adopt cold drying, the whole fish oven dry that in 20～40 ℃ of scopes of temperature, will pickle;
4, packing, storage: the dried fish after will drying is vacuum-packed, preserves under the normal temperature.
Above oneself discloses the present invention with preferred embodiment, and so it is not intended to limiting the invention, and all employings are equal to replaces or technical scheme that the equivalent transformation mode obtains, all drops within protection scope of the present invention.
Claims (2)
1. the pickling process of fresh-water fishes comprises and cuts open the step of killing, clean, pickle, dry, packing, and it is characterized in that the described step of pickling is:
1) preparation of pickle
The proportioning of this liquid that salts down is: 1000 liters of 4% saline solutions, concentration are 20～30 liters of 50% Glucose Liquids, 10～12 liters of 10% zinc gluconate liquid, 10～20 liters of 10% mixed culture fermentation agents;
2) pickle
Whole fish after the arrangement is placed in the pickle of above-mentioned preparation, and the control temperature is 10～15 ℃, pickles 21～36 hours.
2. the pickling process of fresh-water fishes according to claim 1 is characterized in that described mixed culture fermentation agent is that to add in mass ratio concentration that water is mixed with at 1: 1 be 10% mixed culture fermentation agent for Lactobacillus casei, Lactobacillus plantarum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100021107A CN103005519A (en) | 2013-01-06 | 2013-01-06 | Salting process of freshwater fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100021107A CN103005519A (en) | 2013-01-06 | 2013-01-06 | Salting process of freshwater fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005519A true CN103005519A (en) | 2013-04-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100021107A Pending CN103005519A (en) | 2013-01-06 | 2013-01-06 | Salting process of freshwater fish |
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| CN (1) | CN103005519A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN104000239A (en) * | 2014-06-26 | 2014-08-27 | 四川南春特种水产科技有限公司 | Method for infusing loach food through liquid state fermentation |
| CN106174154A (en) * | 2016-08-10 | 2016-12-07 | 汪恒森 | A kind of processing method of fresh water perch |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101356981A (en) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | Method for pickling fresh water fish |
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| CN101438728A (en) * | 2007-11-20 | 2009-05-27 | 天津市中英保健食品有限公司 | Salted fish food and production method |
| JP2012217439A (en) * | 2011-04-14 | 2012-11-12 | F Delica Tokutoku:Kk | Method for producing red-colored fish or shellfish meat processed food |
-
2013
- 2013-01-06 CN CN2013100021107A patent/CN103005519A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438728A (en) * | 2007-11-20 | 2009-05-27 | 天津市中英保健食品有限公司 | Salted fish food and production method |
| CN101356981A (en) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | Method for pickling fresh water fish |
| CN101396132A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of fermentation flavor yellow croaker |
| JP2012217439A (en) * | 2011-04-14 | 2012-11-12 | F Delica Tokutoku:Kk | Method for producing red-colored fish or shellfish meat processed food |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN103932243B (en) * | 2014-04-30 | 2016-06-15 | 江南大学 | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading |
| CN104000239A (en) * | 2014-06-26 | 2014-08-27 | 四川南春特种水产科技有限公司 | Method for infusing loach food through liquid state fermentation |
| CN104000239B (en) * | 2014-06-26 | 2016-07-06 | 四川南春特种水产科技有限公司 | The method of the brewed Misgurni anguillicaudati food of liquid fermentation |
| CN106174154A (en) * | 2016-08-10 | 2016-12-07 | 汪恒森 | A kind of processing method of fresh water perch |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130403 |